Peanut Butter Chocolate Cake

Total Time

Prep: 15 min. Bake: 35 min. + cooling


16 servings

Updated: Feb. 08, 2022
Meet the Cook: In our chocolate-loving house, this cake disappears very quickly! My husband and I have a 6-month-old son. We enjoy the peacefulness of country living. -Dorcas Yoder, Weyers Cave, Virginia


  • 2 large eggs, room temperature
  • 1 cup 2% milk
  • 2/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 2/3 cup baking cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup brewed coffee, room temperature
  • 3 ounces cream cheese, softened
  • 1/4 cup creamy peanut butter
  • 2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1/2 teaspoon vanilla extract
  • Miniature semisweet chocolate chips, optional


  1. Preheat oven to 350°. In a large bowl, whisk eggs, milk, oil and vanilla. Combine dry ingredients; gradually beat into egg mixture until blended. Stir in coffee (batter will be thin).
  2. Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on a wire rack.
  3. For frosting, in a large bowl, beat cream cheese and peanut butter until smooth. Beat in sugar, milk and vanilla. Spread over cake. If desired, sprinkle with chocolate chips. Store in the refrigerator.

Nutrition Facts

1 piece: 367 calories, 15g fat (3g saturated fat), 30mg cholesterol, 313mg sodium, 56g carbohydrate (41g sugars, 1g fiber), 5g protein.